Fruit Cocktail Pie

Pat Duran


This pie couldn't be easier. If you love fruit cocktail you will love this pie.
Bake this great combination of fruits in a nice flaky double crust pie and serve with a big scoop of vanilla ice cream or whipped cream-delicious!

Photo from Dole.

★★★★★ 1 vote
one 9-inch pie
20 Min
30 Min


1/2 c
granulated sugar
3 Tbsp
quick cooking tapioca
1/4 tsp
each cinnamon and nutmeg
1 dash(es)
5 c
fruit cocktail, in syrup,drained well (40 oz.)
1 Tbsp
chopped maraschino cherries
1 Tbsp
lemon juice
2 Tbsp
soft butter
crust for 2 crust pie

How to Make Fruit Cocktail Pie


  • 1Make Crisco pie crust dough for double crust pie.
    Drain fruit cocktail juice into medium saucepan; add sugar,tapioca, cinnamon ,nutmeg and salt. Mix and stir until sugar has melted and tapioca has thickened the sauce. Add fruit cocktail and extra maraschino cherries and bring back to a boil, mix lightly until thickened.
  • 2Pour into prepared pie shell.Dot fruit with butter. Make and adjust top crust. flute edges and cut steam vents on top so steam can escape. Brush top with milk and sprinkle with sugar. Bake in 375^ oven for 30 minutes or until crust is browned and flaky. Remove from oven and cool on wire rack. Serve with ice cream or whipped cream.

Printable Recipe Card

About Fruit Cocktail Pie

Course/Dish: Pies, Fruit Desserts
Other Tag: Quick & Easy